Mac 'n Cheese-Stuffed Potatoes made with RITZ Crackers

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Ingredients

  • 8 large golden new potatoes (29 oz.)
  • 8 oz. uncooked elbow macaroni
  •   Cheese Sauce
  • 1-1/4 oz. unsalted butter
  • 1 oz. all-purpose flour
  • 20 oz. warm whole milk
  • 1-1/2 tsp. mustard powder
  • 4-1/2 oz. finely shredded sharp Cheddar cheese
  • 1-1/2 oz. chopped cooked bacon
  •   Crumb Topping
  • 4-1/4 oz. RITZ Crackers, finely ground
  • 1 oz. unsalted butter, melted
  • 1/2 oz. finely shredded sharp Cheddar cheese
  • 1 Tbsp. chopped fresh parsley

Instructions

  • Boil  potatoes on medium heat until tender; drain. Set aside until cool. Cook macaroni until al dente. Drain, rinse with cold water and set aside.
  • Melt  butter in saucepan on medium heat. Stir in flour to make roux. Cook about 4 min. or until raw flour aroma is gone, stirring frequently. Gradually add milk, stirring until smooth after each addition. Whisk in mustard. Bring to boil. Simmer on low heat, uncovered, 3 min. Add cheese; stir until melted. Stir in cooked macaroni and bacon; set aside.
  • Combine  ingredients; set aside.
  • Cut  potatoes horizontally in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Fill each potato half with 1.5 oz. macaroni mixture. Sprinkle with 1/4 oz. Crumb Topping. Arrange on sheet pan.
  • Bake  in 400°F standard oven 9 to 10 min. or until filling is hot. Plate 2 pieces per serving.

Recipe Tips

Serving Suggestion:Make additional Cheese Sauce. Top each filled potato with 1 oz. sauce before sprinkling with Crumb Topping. Bake as directed.

280657

Nutritional Information PerServing
Calories 470
Total fat 22g
Saturated fat 11g
Trans fat 1g
Cholesterol 50mg
Sodium 350mg
Carbohydrate 53g
Dietary fiber 4g
Sugars 6g
Protein 15g
Vitamin A 10%DV
Vitamin C 8%DV
Calcium 25%DV
Iron 15%DV

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